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S. E. ZEVCHAK and J. F. Delwiche. Sensory Science Group, Ohio State Univ., Dept. of Food Science & Technology, 2015 Fyffe Ct., 110 Parker Food Science Bldg., Columbus, OH 43210-1007 Compounds in spicy foods are potent antioxidants that have the added benefit of a thermogenic effect. Thus, their ingestion can not only reduce the risk of certain cancers, but may also aid in weight loss. However, people with a low tolerance towards their irritating, burning properties often experience discomfort when consuming foods that contain these compounds. Development of methods that suppresses the feeling of mouth burn would allow the consumer to get the beneficial properties of the compounds in spicy foods without the discomfort. The objective of this research is to determine if certain sweetener solutions, 2-(4-methoxyphenoxy) propanoic acid (PMP) solution, or sweetener/PMP solutions have the ability to suppress mouth burn. Over four sessions, twenty judges (7 male, 13 female) rated the burn intensity of curried rice samples on the Labeled Magnitude scale after consuming flavored beverages sweetened in different ways. The six beverages were sweetened with sucrose, a blend of aspartame and acesulfame potassium, or left unsweetened, and each of these was also presented in combination with PMP. Every judge rated each combination twice, rating only 3 samples per session and waiting a minimum of 15 minutes between assessments. Judge's scores were averaged over replication and then analyzed with repeated measures ANOVA. Results indicated that there was no significant difference (p>0.05) in perceived burn/irritation regardless of the presence of sweeteners or PMP. In addition, no significant interaction (p>0.05) was found between sweeteners and PMP. The burn of capsaicin was not successfully suppressed by any of these solutions. Continued efforts will be made to find a way to suppress the burn so that capsaicinoids can be used as nutriceuticals or dietary aids without the presence of oral irritation. Several lines of product development could take advantage of such a discovery, once made.
Session 97, Sensory Evaluation: Analytical testing
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